Mexican, 


THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


One  Hundred  &  One 

MEXICAN 
DISHES 

COMPILED  BY 
MAY  E.  SOUTHWORTH 


PAUL  ELDER  AND  COMPANY 
PUBLISHERS,  SAN  FRANCISCO 


Cuff  right,  TQ06 

A;  PAUL  ELDER  AND  COMPANV 
SAN  FRANCISCO 

Second  Printing,  1914 


CLASSIFICATION 

SOUP 

FISH 

MEAT 

FOWL 

VEGETABLES 

MEAT  DUMPLINGS 

DESSERTS 

ENCHILADAS 

TAMALES 

OLLA  PODRIDA 


SOUP 


Jf     ALMENDRA     ^ 

WASH  a  cupful  of  rice  and 
put  in  a  double  boiler  with 
a  quart  of  milk  and  cook 
slowly  until  every  grain  is  tender. 
Shell  and  blanch  a  half-pound  of 
almonds,  chop  fine  and  then  pound 
in  a  mortar;  add,  a  few  drops  at  a 
time,  a  half-cupful  of  cream,  form- 
ing a  smooth  paste.  Mix  with  this 
a  tablespoonful  of  sugar,  a  little 
ground  chile  and  a  pint  of  milk  and 
put  all  in  with  the  cooked  rice  and 
simmer  for  a  half- hour.  Season 
with  salt,  and  if  too  thick  add  more 
milk. 


CALDO  DE  PESCADO 

CHOP  four  onions  and  fry  in 
four  tablespoonfuls  of  oil  > 
add  six  tomatoes  peeled  and 
cut  fine,  one  herb  bouquet,  a  sprig 
of  parsley,  a  glassful  of  white  wine, 
four  tablespoonfuls  of  oil,  one  chile 
pepper  and  four  tablespoonfuls  of 
flour.  When  brown  add  three 
pints  of  water  and  boil  a  half-hour; 
then  add  six  slices  offish  of  almost 
any  variety.  Remove  the  herb 
bouquet,  add  salt,  and  pour  over 
crusts  of  dry  bread. 

3 


ly    CHILE   BISQUE   & 

TAKE  eight  large  sweet  chile 
peppers,  remove  seeds  and 
veins,  boil  and  put  the  pulp 
through  a  colander;  to  this  add  a  cup- 
ful of  boiled  rice,  mashed  smooth. 
Season  highly  with  tabasco  and  salt. 
Beat  an  egg  with  a  half-cupful  of 
cream  and  add  to  a  quart  of  hot 
milk.  Put  the  bisque  in  this,  let 
boil  up  once  and  serve  immediately, 
pouring  over  toasted  squares  of 
bread. 


If     CORDERO     Jf 

CUT  a  pound  of  young  lamb 
into  small  chunks  and  fry 
with  a  sliced  onion  in  hot 
lard.  When  nicely  browned  add 
three  peeled  and  sliced  tomatoes 
and  three  green  peppers  chopped 
fine.  Cover  with  two  quarts  of 
water  and  simmer  slowly;  add  a 
cupful  of  green  peas,  one  of  green 
corn  cut  from  the  cob,  a  half-cup- 
ful of  rice,  salt  and  chile  pepper. 
Work  into  a  raw  egg  a  teaspoonful 
of  oil  and  a  half-teaspoonful  of  vine- 
gar; put  this  in  the  bottom  of  the 
soup-tureen  and  pour  the  soup 
over  it. 


J$     GITANO     Jf 

INTO  three  quarts  of  good  beef 
stock,  put   one   onion,   four 
cloves  of  garlic  and  an  eighth 
of  a  pound  of  salt  pork ;   to  this 
add  a  cupful  of  beans  and  a  pound 
of  saltcodfishwhich  has  been  soaked 
overnight.    Cook  slowly,  and  when 
partly   done,   season   with    chorizo 
(Mexican  sausage)  and  add  some 
potatoes  peeled  and  cut  into  dice. 

MEXICAN  NOODLE 

USE  two  quarts  of  any  clear 
stock.  For  the  paste,  take 
a  small  cupful  of  grated  Par- 
mesan cheese,  one  of  flour,  and  a 
little  salt  and  cayenne;  beat  four 
eggs  and  add  slowly,  also  a  half- 
cupful  of  cream,  making  a  rather 
thin  batter.  Have  the  stock  boil- 
ing, and  let  this  batter  run  into  it 
through  a  very  small  but  coarse 
sieve.  It  will  make  long  strings 
which  must  boil  ten  minutes. 

Jf     RANCHEROS     Jf 

FRY  a  large  cupful  of  minced 
vegetables,  mostly  onions,  in 
a   small  cupful   of  butter. 
When  a  light  brown,  mix  in  a  small 

5 


cupfiil  of  flour  and  set  the  pan  in 
the  oven  for  the  mixture  to  brown 
through  without  burning.  Then 
scrape  the  contents  of  the  pan  into 
three  quarts  of  soup  stock  and  add 
two  cupfuls  of  dry  stewed  toma- 
toes, eight  cloves,  half  a  bay-leaf 
and  a  teaspoonful  of  chopped  chile 
pepper.  Cook  an  hour,  skimming 
the  top  occasionally  and  season 
well  with  salt. 


FISH 

ft     ft     ft 
ft 
ft 


ft     CANGREJUELOS      Jf 

PUT  a  teaspoonful  of  lard  in  a 
deep  porcelain  saucepan  and 
when  hot  add  a  quarter  of  a 
pound  of  ham,  chopped  fine,  an 
onion  chopped,  salt  and  chile  pow- 
der. When  these  are  well  browned, 
add  a  pint  of  picked  shrimps  and 
stir  until  hot;  then  put  in  a  half- 
pint  of  washed  rice,  a  bay-leaf, 
thyme  and  parsley.  Cover  and 
simmer  with  sufficient  water  added 
to  cook  the  rice  until  each  grain 
stands  out  alone. 


CARACOLES 
CON    PEREJIL 

SOAK  the  snails  in  salt  water, 
then  wash  them  in  two  or  three 
waters.  Crack  the  shells  and 
throw  them  in  boiling  water  with  a 
little  salt  and  herbs.  Cook  fifteen 
minutes,  drain  from  the  water  and 
pick  the  snails  from  the  shells. 
Fry  some  chopped  onion,  garlic 
and  parsley  in  olive-oil  and  add  a 
bay-leaf  and  some  thyme.  Dry  the 
snails  and  put  in  this,  with  a  sea- 
soning of  salt  and  pepper,  and  fry 
twenty  minutes.  Thicken  with  a 
little  flour  and  at  the  last  moment 
add  the  juice  of  a  lemon. 
9 


LANGOSTA 
A  LA  CATALANA 

REMOVE  the  lobster  meat 
from  the  shell,  lay  it  in  a 
bowl,  so  as  to  save  all  the 
water  that  comes  from  it,  and  cut 
in  quarters.  Chop  four  large  onions 
and  a  bunch  of  parsley,  mash  four 
cloves  of  garlic,  and  fry  all  together 
in  a  half-cupful  of  olive-oil  until 
nearly  brown.  Season  with  salt 
and  cayenne;  add  the  lobster  with 
all  the  juice,  a  cupful  of  washed 
rice  and  a  tablespoonful  of  capers. 
Cook  until  the  rice  is  done.  When 
serving  put  whole  pimientos  on 
top. 

Jf     PILCHERS     If 

TAKE  the  sardines  carefully 
from  the  box,  skin  and  bone 
them  and  lay  on  brown  wrap- 
ping paper  until  ready  to  use.  Cut 
strips  of  bread  a  little  longer  and  a 
little  wider  than  the  sardines,  re- 
moving all  crusts.  Fry  these  in 
olive-oil  a  delicate  brown.  Lay  a 
sardine  on  each  piece  and  put  in  the 
oven  until  heated  through.  When 
ready  to  serve  sprinkle  each  one 
with  grated  parmesan  cheese  and 
lay  a  thin  slice  of  pimiento  on  top. 

10 


MEAT 


BUEY  AHUMANDO 
Y  HUEVOS 

TO  A  cupful  of  chipped  beef, 
soaked    in    hot   water    and 
chopped  fine,  add  a  cupful 
of  strained    tomatoes,   two    hard- 
boiled  eggs  cut  fine,  one  tablespoon- 
ful   of  grated   cheese,   one    grated 
onion,  a  chile  pepper  chopped  fine 
and  a  big  lump  of  butter.      Beat  all 
these  together,  break  in   two  raw 
eggs  and  scramble  in  a  frying-pan. 

CHILE  CON  CARNE 

CUT  a  pound  of  fresh  pork 
into  inch  chunks  and  parboil. 
Soak  five  chiles  in  hot  water, 
take  out  the  seeds  and  veins,  wash 
them  well  and  put  in  a  mortar  (the 
Mexicans  use  the  molcajete  and 
tejolote).  Pound  to  a  pulp,  adding 
a  little  garlic,  black  pepper,  two 
cloves  and  a  cooked  tomato.  Fry 
this  in  hot  lard;  then  add  the  meat 
with  some  of  the  liquid  in  which  it 
was  boiled  and  a  little  salt.  Cover 
and  let  it  cook  down  until  rather 
thick. 

Jf     CHONZO     Jf 

CUT  one  pound  of  fresh  pork 
and  one  pound  of  beef  into 
small  pieces.    Chop  two  pods 
of  garlic  and  add  one  teaspoonful 


of  ground  chile,  one-third  teaspoon- 
ful  of  ground  cloves,  one  teaspoon- 
ful  of  black  pepper  and  one  of  ore- 
gano.  Season  with  salt  and  mix 
all  together  with  a  glass  of  port 
wine  and  fry  in  two  teaspoonfuls  of 
olive-oil.  When  ready  to  serve 
break  in  two  whole  eggs  and  scram- 
ble together. 

CHULETAS 
DE   TERNERO 

TRIM  veal  cutlets  and  sea- 
son with  pepper  and  salt; 
roll  them  in  flour  and  lay 
them  in  a  frying-pan  in  which  six 
onions  chopped  fine  have  already 
been  placed  in  hot  lard.  Cover  the 
pan  tightly  and  let  the  cutlets  fry, 
turning  to  cook  the  other  side;  add 
a  tablespoonful  of  vinegar,  a  little 
thyme,  a  bay-leaf,  a  clove  of  garlic 
and  some  comino  seed  or  chopped 
parsley.  When  the  cutlets  are  well 
browned,  cover  them  with  boiling 
water  and  move  the  pan  to  the 
back  of  the  stove  and  let  them 
simmer  in  this  spicy  bath  for  two 
hours.  Serve  with  a  garnish  of 
fresh,  crisp,  cold  radishes. 


ESTOFADO     |f 

EAT  a  tablespoonful  of  drip- 
pings in  a  saucepan  and  put 
into  it  two  whole  green  pep- 
pers, one   onion  sliced,  one  clove 

»4 


H 


of  minced  garlic,  one  tablespoonful 
of  vinegar,  two  tomatoes  peeled 
and  sliced,  one-half  cupful  of  raisins 
and  olives  mixed,  and  a  pinch  of 
thyme.  Add  two  pounds  of  round 
steak  cut  small,  cover  closely  and 
stew  slowly  and  thoroughly.  When 
serving,  put  squares  of  toast  on  the 
platter  and  pour  this  over. 

j$   GUISO    yf 

CUT  a  round-steak  into  small 
pieces  and  put  into  a  frying- 
pan  with  a  tablespoonful  of 
hot  drippings,  four  tablespoonfuls 
of  rice,  a  cupful  of  boiling  water 
and  a  sliced  onion.  Cover  closely 
and  cook  slowly  until  tender.  Re- 
move the  seeds  and  veins  from  four 
Mexican  peppers,  cover  with  a 
half-pint  of  boiling  water  and  let 
stand  until  cool;  squeeze  them  from 
the  water  with  the  hand,  getting 
out  all  the  pulp.  Add  salt  and  a 
little  flour  to  thicken.  Pour  this 
over  the  cooked  meat,  let  boil  for 
a  moment  and  serve  very  hot. 

JAMON  CON  PIMIENTOS 

CUT    a   pound    of   ham    into 
small  chunks;   add  to  this  a 
pound  of  sausage  meat,  two 
onions  and  two   tomatoes  sliced,  a 
15 


sprig  of  parsley  or  a  few  comino 
seeds  and  some  small  bits  of  dried 
chile  pepper.  Fry  these  together 
in  a  little  butter  or  drippings  and 
then  add  a  pint  of  boiling  water. 
Stir  in  a  pound  of  soaked  rice, 
cover  and  set  where  it  will  cook 
slowly  without  stirring.  Salt  to 
taste  and  serve  hot. 

LENGUA  DE  BUEY 
CONCIDA 

DISSOLVE  one-half  cupful  of 
salt  in  enough  boiling  water 
to  cover  a  beef's  tongue  and 
cook  until  just  done.  When  cool 
remove  the  skin  and  slice  thin. 
Take  a  dozen  chiles  anchos  or  large 
dry  chiles,  cut  them  the  long  way, 
remove  all  seeds,  veins  and  the 
stem  end;  drop  the  skins  into  boil- 
ing water  with  one-half  cupful  of 
salt,  press  them  under  the  water 
and  keep  at  boiling  heat  two  hours. 
Skim  into  a  chopping-tray,  chop 
fine  and  press  through  a  sieve. 
Add  a  teaspoonful  of  powdered 
summer  savory,  two  of  finely  chop- 
ped onion,  salt  and  a  half-cupful  of 
olive-oil.  Squeeze  the  juice  of  two 
lemons  into  a  cup  and  fill  it  up  with 
vinegar.  Add  this  to  the  sauce  by 
spoonfuls  and  a  bottle  of  olives 
stoned  and  cut  fine.  Heat  and 
pour  over  the  tongue  as  it  is  served. 
16 


j?»     LOMA   DE  VACA     ~ff 

TAKE  a  quarter  of  a  pound  of 
suet,  slice  thin  and  fry  until 
thoroughly  melted.  Put  a 
sliced  onion  in  this  and  fry  until 
brown;  then  put  in  a  four-pound 
roast  of  beef  and  brown  on  all 
sides.  Take  the  juice  of  a  large 
tomato,  the  pulp  of  a  chile  pepper, 
two  whole  cloves,  one  teaspoonful 
of  vinegar,  one  of  sugar,  salt,  and 
a  dash  of  pepper,  and  put  in  the 
pot  with  the  meat.  Add  a  little 
water,  just  enough  to  keep  from 
scorching,  cover  tightly,  set  on  the 
back  of  the  stove  and  cook  slowly 
until  tender.  Serve  with  brown 
gravy. 

PATITAS  CON  MANI 

SCRAPE,  singe  and  wash  the 
pigs'  feet  thoroughly  clean. 
Place  in  a  kettle  with  plenty 
of  water  to  which  a  little  vinegar 
has  been  added  and  boil  until  ten- 
der. Peel,  quarter  and  parboil 
some  potatoes  and  have  a  cupful 
of  roasted  peanuts,  half  of  which 
are  whole  and  half  ground.  Remove 
and  dry  the  trotters  and  fry  with 
the  potatoes  and  peanuts  in  hot 
olive-oil.  Season  with  allspice  and 
salt.  Stir  constantly  so  as  to  brown 
on  all  sides,  cooking  about  ten 
minutes. 

17 


PUERCO   EN   ESTOFADO 

OAUTER  in  a  frying-pan  a 
k-/  pound  of  young  pork  cut 
small;  add  the  livers  and  giz- 
zards of  two  chickens,  an  ounce  of 
green  root-ginger  and  three  stalks 
of  celery,  all  cut  into  small  pieces. 
Then  add,  a  little  at  a  time,  a  mix- 
ture of  four  tablespoonfuls  of  olive- 
oil,  one  of  wine-vinegar,  one  of 
Worcestershire  sauce,  a  dash  of 
powdered  cloves,  salt  and  pepper. 
Add  a  half-cupful  of  boiling  water 
and  cook  until  nearly  done;  then 
put  in  a  cupful  of  bean-sprouts 
and  one  of  small  mushrooms. 


PULCHERO  GRUESO 

GUT  up  three  pounds  of  beef, 
one  pig's  foot,  a  half-pound 
of  ham,  the  giblets  of  a  fowl 
and  a  chile  pepper  and  simmer  to- 
gether for  two  hours;  add  a  slice  of 
pumpkin,  free  from  seeds,  half  of  a 
small  cabbage,  a  large  carrot,  a 
bunch  of  herbs,  two  large  onions 
and  some  broken  macaroni.  Cook 
an  hour  longer,  then  put  in  six 
small  sausages  and  boil  until  they 
are  done.  Strain,  thicken  the  gravy 
and  serve  meat  and  vegetables  on 
separate  dishes. 

18 


Jf     TIA  JUANA     Jf 

CHOP  a  clove  of  garlic  very 
fine,  peel  and  slice  a  medium- 
sized  onion  and  fry  both 
with  a  pound  of  sausage  meat  made 
into  balls.  When  it  begins  to  brown 
add  a  pint  of  tomatoes  and  one 
chile.  Meantime  scald  a  pound  of 
tripe,  scrape  it  with  the  back  of  a 
knife  and  cut  into  strips  about  two 
inches  wide  and  five  long.  Roll 
each  and  tie  with  a  thread;  brown 
quickly  in  butter,  dredging  with  a 
little  flour.  Remove  to  a  hot  plat- 
ter, making  a  circle  of  the  rolls  of 
tripe.  Lift  the  sausage  balls  from 
the  sauce  and  heap  in  the  center. 
Strain  the  sauce,  season  with  salt, 
reheat  and  pour  over  all. 

H?  TRIPE  SPANISH   Jf 

BOIL  the  tripe  until  tender  and 
cut  into  narrow  strips.  Brown 
a  sliced  onion,  a  clove  of 
garlic  and  half  a  chile  pepper  chop- 
ped fine  in  two  tablespoonfuls  of 
olive-oil.  Thicken  with  a  little 
flour,  season  with  salt  and  add  a 
peeled  tomato  cut  fine  and  a  pinch 
of  smoked  Spanish  sausage.  Put 
the  tripe  in  this  sauce  and  cook 
fifteen  minutes,  adding  a  little  water 
if  necessary. 

19 


FOWL 


Jff     A  LA  MODA     J$ 

BOIL  a  well-cleaned  fowl  slowly 
until  tender.  When  cold,  cut 
from  the  bones  in  small  pieces 
and  to  these  add  a  tablespoonful 
of  chopped  parsley,  an  onion  and 
a  pepper  chopped  fine;  season  with 
salt,  chile  powder  and  a  little  Span- 
ish sausage.  Line  a  mold  with 
cooked  macaroni,  pour  in  the 
chicken,  cover  lightly  and  steam 
for  an  hour.  Serve  with  tomato 
sauce. 

If    CHILE   CHICKEN    Jf 

BOIL  a  chicken   until  tender. 
When  cold,  cut   into   small 
pieces.    Wash  and  dry  a  cup- 
ful of  rice,  put  in  hot  olive-oil  and 
fry  for  a  few  moments;  add  a  peeled 
tomato,  an  onion  cut  fine,  salt  and 
chile   peppers  or  powder.     Put  in 
the  chicken  and  some  of  the  broth, 
and  cook  until  the  rice  is  tender. 


GALLINA 
CON  GARBANZOS 

PUT   the  giblets  of  a   chicken 
with   a  sliced   onion,  a   little 
parsley  and  grated  lemon-peel 
in  a  frying-pan  with  fresh  lard  or 
23 


olive-oil,  and  fry  slowly.  Cut  up 
a  chicken,  slice  some  ham  or  bacon, 
put  these  in  with  the  giblets  and 
fry  brown.  In  a  separate  stew-pan 
put  a  little  of  the  strained  gravy, 
salt,  chile  pepper,  a  teaspoonful  of 
olive-oil  and  one  of  tarragon  vine- 
gar. Add  the  browned  fowl,  also 
the  giblets  chopped  fine,  some 
chopped  onion  and  parsley;  last, 
put  in  a  quart  of  green  peas  and 
cook  until  the  peas  are  done.  Serve 
with  the  peas  in  the  center  and  the 
chicken  £>iled  about. 

GANSO    EN   ACEITUNAS 

BOIL  a  goose  until  well  done 
in  water  to  which  has  been 
added  two  cloves  of  garlic 
and  three  chile  peppers.  Lift  from 
the  water,  dry,  and  put  it  imme- 
diately in  a  pan  of  sizzling- hot 
bacon  for  a  few  minutes,  turning  it 
constantly  so  that  every  part  is 
covered  with  the  hot  grease;  add  a 
half-pound  of  coarsely  cut  olives  to 
the  gravy  before  serving. 

MEXICAN  TURKEY 

SOAK  fifteen  chiles  anchos  or  the 
broad  dried  peppers,  without 
roasting,  in  a  pint   of  water; 
then   grind   with  two  onions  and 
24 


the  boiled  giblets  of  the  fowl;  fry 
all  in  oil,  adding  a  large  pinch  of 
oregano  (wild  marjoram),  salt  and  a 
little  vinegar.  Stuff  the  turkey  with 
whole  onions  and  boil  until  about 
half  cooked.  Remove,  wipe  dry 
and  put  in  a  pan  to  roast.  Add  the 
liquor  in  which  it  was  boiled  to 
chile  sauce  and  pour  half  of  it  over 
the  turkey.  After  it  has  roasted 
tor  half  an  hour,  turn,  and  pour 
over  it  the  remaining  sauce  and 
cook  until  tender, basting  often  with 
the  sauce  in  the  pan. 

MOLE    DE    GUAJOLOTE 

BOIL  a  turkey,  save  the  broth, 
and  cut  into  pieces  as  for 
serving.  Remove  all  the 
seeds  and  veins  from  a  pound  of 
dry  chile  peppers,  a  pound  of  broad 
chiles  and  one  of  black  chiles. 
Throw  away  the  veins  but  fry  the 
seeds  with  peanuts,  almonds,  wal- 
nuts, a  piece  of  cinnamon,  a  pinch 
of  comino  seed  and  a  piece  of  choc- 
olate the  size  of  a  walnut.  Fry  the 
peppers  until  brown  and  then  grind 
with  the  seeds  to  a  smooth  paste; 
fry  all  together  again,  then  mix  with 
the  turkey  broth.  Put  the  pieces 
of  turkey  in  a  deep  pan  with  a 
small  piece  of  lean  pork,  pour  the 
25 


dressing  over  and  bake  an  hour. 
When  dished  for  serving  sprinkle 
anjonjoli  seeds  over  the  top. 

~fp    POLLO  GUISADO     Jf» 

STEAM  two  tender  spring 
chickens  for  twenty  minutes 
and  then  cut  into  pieces  as  for 
fricassee.  Strain  a  can  of  tomatoes 
and  mix  with  a  can  of  corn  and  add 
a  pepper  chopped  fine  and  a  little 
parsley.  Season  with  paprika,  salt, 
cayenne,  celery-salt  and  black  pep- 
per. Put  the  pieces  of  chicken  in 
this  and  thicken  with  cracker- 
crumbs.  Turn  into  an  earthen 
baking-dish,  put  big  lumps  of  but- 
ter over  the  top  and  bake  for  half 
an  hour. 

POLLUELO 
™    EN  ESTOFADO     ~ 

QUARTER  a  young  chicken 
and  fry  in  plenty  of  olive-oil 
with  half  a  cupful  of  finely 
chopped  onion  and  diced  raw  po- 
tato mixed.     Let  this  all  fry  until 
the  fowl  is  white;  add  a  little  fine 
parsley  and  chopped  green  pepper 
and  a  little  hot  water.     Season  with 
salt  and  pepper  and  simmer  over  a 
slow  fire  until  thoroughly  cooked. 
26 


VEGETABLES 


ARROZ    EN    EL    HORNO 

TAKE  a  pint  of  any  very 
strong  vegetable  stock  and 
mix  with  it  four  tablespoon- 
fuls  of  big  whole  rice;  add  a  table- 
spoonful  of  chopped  green  pepper, 
a  peeled  tomato,  an  onion  finely 
shredded,  a  big  lump  of  butter,  salt 
and  paprika.  Put  all  in  a  small 
stone  jar,  cover  with  a  loose  lid 
and  bake  in  a  slow  oven  for  two 
hours,  without  stirring. 

ff    BEANS  MEXICAN    Jff 

SOAK  two  cupfuls  of  pink  beans 
in  six  of  water  overnight;  in 
the  morning  add  a  small  onion 
and  boil  gently  until  soft;  take  out 
the  onion  and  set  the  beans  to  drain. 
Put  a  large  tablespoonful  of  fresh 
lard  in  a  skillet  and  when  sizzling- 
hot  add  the  drained  beans.  Mix 
beans  and  lard  thoroughly  until 
each  bean  seems  to  have  a  coating 
of  the  fat  and  begins  to  burst.  Add 
a  cupful  of  the  liquid  in  which  the 
beans  were  boiled  and  gently  crush 
a  few  of  the  beans  with  the  spoon 
to  thicken  the  gravy.  Add  the 
remainder  of  the  bean  liquor  and  a 
chopped  chile  pepper  and  simmer 
until  the  beans  are  quite  dry. 
29 


~ff       CHILE  REINAS      Jf 

CUT  chile  peppers  lengthwise 
down  the  sides,  remove  the 
seeds  and  carefully  roast  in 
hot  ashes,  after  which  the  outer 
skin  can  easily  be  wiped  off.  Grate 
dry  cheese  and  stuff  the  peppers 
full  of  this  and  press  the  two  sides 
together  and  fasten.  According  to 
the  number  of  peppers  being  pre- 
pared, take  enough  eggs  for  a  lib- 
eral dressing;  beat  the  whites  and 
yolks  separately  to  a  light  froth 
and  then  mix  them.  Have  ready 
a  frying-pan  with  sufficient  boiling 
lard  to  cover  the  peppers.  Dip 
each  pod  into  the  frothy  egg  for  a 
moment,  then  drop  into  the  boiling 
lard,  pouring  over  each  more  of  the 
egg  while  the  frying  peppers  are 
turned.  Serve  with  a  chile  sauce 
to  which  has  been  added  a  few 
chopped  green  walnut  meats. 

Jf»     CIDRACAYOTE     Jf 

TAKE  young  summer  squash, 
wash  and  remove  stem  and 
flower  and  cut  into  dice.   Put 
in   a  stew-pan  a  tablespoonful  of 
pure  lard  and  when  hot  add  a  half- 
teaspoonful  of  finely  minced  onion  ; 
stir   about    and    then    put    in    the 
squash,  salt  and  black  pepper.    Fry 
30 


for  ten  minutes,  stirring  often,  then 
add  tender  sweet  corn  fresh  from 
the  cob,  in  proportion  of  a  half- 
cupful  of  corn  to  a  full  pint  of 
squash.  Cook  until  sufficiently  soft 
to  mash. 

EJOTES  CON  VINO 

COOK  string-beans  until  tender 
in  boiling  salted  water.     Fry 
a  little  chopped  onion   and 
green  pepper  in  oil  until  brown; 
add  the  beans  and  some  white  wine 
with  a  seasoning  of  salt  and  pepper. 

|f     ESTILO  SECO     -ff 

BOIL  a  pint  of  pink  beans  until 
very  tender  in  plenty  of  water, 
adding  hot  water  as  it  boils 
away.  Put  in  a  frying-pan  a  heap- 
ing tablespoonful  of  lard  and  butter 
mixed;  strain  the  hot  beans  from 
the  pot  and  put  into  the  boiling 
fat ;  add  a  sliced  onion  and  season- 
ing of  salt  and  red  pepper.  Stir 
well  and  allow  to  brown  slightly. 
Ten  minutes  before  taking  from 
the  frying-pan  add  seven  table- 
spoonfuls  of  grated  American 
cheese.  Serve  with  thin  slices  of 
hot  buttered  toast  and  sliced  cu- 
cumbers with  oil  and  vinegar. 


jy     ENTRADAS     Jf» 

MAKE  a  sauce  of  a  quarter  of 
a  cupful  of  olive-oil  and 
two  tablespoonfuls  of  butter 
heated  together;  in  this  fry  two 
green  onions,  a  bunch  of  parsley,  a 
little  celery,  a  leek,  a  little  garlic, 
and  green  peppers,  all  chopped  fine. 
Season  with  salt  and  a  tablespoonful 
of  the  Spanish  sausage.  After  all 
is  well  cooked  down,  add  a  half- 
cupful  of  good  stock.  Boil  some 
macaroni  until  tender  and  then 
plunge  in  cold  water  to  blanch. 
Place  orderly  on  a  wide  platter, 
strain  the  hot  sauce  over  it  and 
cover  the  top  with  grated  Edam 
cheese. 


flF     FRIJOLES     Jf 

IN  THE  bottom  of  a  bean-jar 
put  a  whole  onion  with  a  clove 
stuck  in  it,  three  whole  cloves 
of  garlic,  four  pieces  of  mustard 
pickle  and  three  tablespoonfuls  of 
the  mustard  vinegar.    Over  this  put 
a  layer  of  uncooked  red  beans  and 
a   piece  of  salt  pork,  then    more 
beans;  over  all  a  tablespoonful  of 
sugar.     Fill   with    hot   water   and 
bake  slowly  all  day.     Renew  with 
hot  water  from  time  to  time. 
32 


FRIJOLES   CON    QUESO 

BOIL  two  cupfuls  of  red  beans 
until  soft;  drain  and  put  in  a 
skillet  with  a  tablespoonful 
of  hot  lard  and  fry,  pressing  a  few 
to  thicken  the  gravy.     Add  a  cup- 
ful of  hot  water  and  when  bubbling 
put  in  a  cupful  of  grated  cheese. 
Season  with  salt  and  chile  sauce. 

FUENTE  ITALIANO 

BOIL   spaghetti    until    tender, 
strain  and  put  into  a  deep 
baking-dish.     Chop  an  onion 
and  a  clove  of  garlic  fine  and  add, 
with  three  peeled,  sliced  tomatoes. 
Dilute  chile  powder  to  taste  in  a 
little   water   and    pour   over   all. 
Cover  the  top  with  grated  cheese 
and  put  in  the  oven  to  brown. 

If      GREEN   CHILES      Jf? 

BOIL  two  pounds  of  meat  until 
tender  and  chop  fine;  add  a 
large  ripe  peeled  tomato,  two 
sliced  onions,  two  slices  of  bread 
chopped   fine,   raisins,   olives,  salt 
and  a  tablespoonful  of  vinegar.   Fry 
all  these  together  in  olive-oil  and 
season  with  a  little  sugar  and  pep- 
per.    Remove  the  stems  and  seeds 
from  six  green  chile  peppers  and 

53 


stuff  them  with  this  dressing.  Dip 
each  chile  in  a  rather  stiff  batter 
and  fry  in  deep  drippings. 

|^   HABAS  ESPANA  "ff 

SOAK  one  and  one-half  cupfuls 
of  Spanish  beans  overnight; 
in  the  morning  lift  into  boil- 
ing water  and  boil  three  hours,  add- 
ing boiling  water  as  it  boils  away. 
Drain  from  the  water  and  add  a 
quarter  of  a  pound  of  bacon  and 
two  chile  peppers.  Put  a  half-cup- 
ful of  olive-oil  in  a  large  frying-pan, 
add  six  large  onions  and  three 
cloves  of  garlic  sliced  fine,  and  fry 
gently  to  a  light  brown;  add  two 
bay-leaves,  a  can  of  tomatoes,  salt 
and  black  pepper,  and  simmer  an 
hour,  stirring  frequently.  Then  put 
in  the  beans  and  boil  for  three 
hours,  adding  some  of  the  water  in 
which  the  beans  were  boiled,  if  too 
thick. 

Jf     MACARRONES     Jf 

BOIL  macaroni  in  salted  water, 
drain  and  blanch  by  pouring 
coldwateroverit.   Melt  three 
tablespoonfuls   of  butter  and  add 
two  tablespoonfuls  of  chopped  green 
peppers  and  one  of  finely  chopped 


onion.  Cook  five  minutes  and  then 
pour  in  gradually  a  small  cupful  of 
brown  stock  and  one  of  stewed  and 
strained  tomatoes.  Season  with  salt 
and  paprika.  Reheat  macaroni  in 
this  sauce  and  serve  immediately. 

yf     MANANA-LAND     ~ff 

FRY  in  a  tablespoonful  of  olive- 
oil  a  large  sliced  onion  and 
eight  chopped  green  peppers; 
to  this  add  a  cupful  of  uncooked 
rice  and  stir  constantly  until  the 
rice  is  nicely  browned;  then  put  in 
a  half-can  of  tomatoes  and  fill  up 
the  skillet  with  rich  soup  stock  and 
cook  slowly,  without  stirring,  for 
an  hour. 


If    PAPAS  RELLENAS    |f 

CHOP  some  cold  cooked  beef 
and  mix  with  it  raisins,  chop- 
ped hard-boiled  eggs,  stoned 
ripe  olives  and  a  pinch  of  ground 
cloves.  Moisten  with  port  wine 
and  make  into  little  cones.  Have 
ready  some  highly  seasoned  mashed 
potatoes,  beaten  until  light. 
Cover  the  cones  with  this  and  fry 
in  hot  oil  like  doughnuts  till  a 
golden  brown. 

35 


ff     PIMIENTOS     -ff 

CHOP  some  cold  cooked  beef 
very  fine  and  add  one-half 
the  amount  in  each,  of  finely 
chopped  raisins  and  chopped  walnut 
meats.     Prepare    the  peppers   for 
ordinary  stuffing,  only  scrape  rather 
thinner.     Fill  with  the  mixture,  dip 
in  thin  egg  batter  and  fry  brown. 
Serve  with  chile  sauce. 


~ff     PLATO  FUERTE     Jf? 

SELECT  even-sized  chile  pep- 
pers and  cut  out  the  stems, 
seeds  and  cores.  Make  a 
stuffing  of  boned  and  skinned  sar- 
dines mixed  with  finely  chopped 
cheese,  blended  together  with  beaten 
egg.  Stuff  the  peppers  with  this, 
dip  in  thick  batter  and  fry  in  deep 
fat.  When  thoroughly  cooked, 
drain  on  brown  paper  and  serve 
very  hot. 

Jf     RELLENOS     Jf? 

GRIND  fine  a  pound  of  well- 
cooked  veal  and  add  to  it  a 
Spanish  sausage  (chorizo\  a 
half-cupful,  each,  of  seedless  raisins 
and  blanched  almonds.      Moisten 
this  with  the  veal  stock  and  season 
36 


with  salt.  Broil  sweet  Mexican 
green  peppers,  pull  off  the  skin  and 
stuff  with  this.  Dip  the  peppers  in 
a  thin  batter  of  egg  and  flour  and 
fry  in  hot  olive-oil.  Serve  with 
tomato  sauce. 

RELLENOS  DE  QUESO 
DE  GRUYERE 

PUT  six  chile  peppers  in  the 
oven  for  a  few  moments  and 
then  wipe  off  the  outer  skin. 
Cut  off  the  tops  and  carefully  re- 
move seeds  and  veins.  Make  a 
stuffing  of  strips  of  Swiss  cheese, 
flavored  with  chopped  onion,  pars- 
ley and  a  few  drops  of  lemon-juice. 
Fill  the  peppers,  not  very  full,  with 
this.  Beat  four  eggs,  whites  and 
yolks  separately,  put  together  and 
thicken  with  a  teaspoonful  of  flour. 
Dip  the  chiles  in  this  batter  and 
fry  in  hot  olive-oil  until  brown. 
Serve  with  tomato  sauce. 

STUFFED    CHILES 

TAKE  a  dozen  large  green  chile 
peppers  and  lay  them  on  the 
top  of  the  stove  until  roasted 
slightly  on  all  sides;    remove  and 
wrap  in  a  cloth  for  a  few  minutes, 
when   they  can  be  easily  peeled. 
37 


Prepare  the  stuffing  by  chopping  a 
half-pound  of  cheese  very  fine  and 
adding  a  cupful  of  fine  bread- 
crumbs, an  onion  chopped  fine,  a 
big  lump  of  butter,  salt  and  pepper. 
Beat  the  whites  of  three  eggs  to  a 
froth  and  add  two  tablespoonfuls 
of  milk  and  flour  enough  to  make 
a  thin  batter.  Fill  the  chiles  with 
the  stuffing,  dip  each  one  in  the 
batter  and  fry  in  deep,  hot  olive- 
oil.  Serve  with  tomato  sauce. 

Jlf     SUCULENTO     Jf 

FRY  a  half-pound  of  chopped 
salt  pork  with  a  sliced  onion 
and   six   green    peppers    cut 
small.     When  brown  add  a  can  of 
corn  and  four  small  summer  squashes 
sliced.     Cover  with  milk  and  cook 
slowly  two  hours,  without  stirring. 


MEAT 
DUMPLINGS 


Jf     ALBONDIGAS     ?f 

TAKE  equal  parts  of  fresh  pork 
and  beef,  chop  fine,  add  salt, 
a  piece  of  soaked  bread,  one 
egg  well  beaten,  and  one  teaspoon- 
ful  of  chile  powder.  Mix  thor- 
oughly and  make  into  small  balls, 
putting  into  each  a  piece  of  hard- 
boiled  egg.  In  a  tablespoonful  of 
hot  lard  put  five  peeled  and  crushed 
tomatoes,  a  little  chopped  onion, 
salt  and  chile  powder;  add  one  cup- 
ful of  broth  and  let  boil  a  few  mo- 
ments; then  put  in  the  meat  balls 
and  boil  until  the  meat  is  thor- 
oughly cooked. 


Jf»  ALBONDIGUILLAS   J$ 

TO  A  pound  of  raw  chopped 
beef  add  an  onion  finely 
chopped,  a  little  garlic,  pars- 
ley, marjoram,  salt,  a  half-cupful  of 
peeled  and  sliced  tomato  and  a  tea- 
spoonful  of  cider-vinegar.  Soaktwo 
slices  of  bread  in  broth,  squeeze 
dry  and  add  a  beaten  egg.  Mix  all 
well  together  and  drop  with  a  spoon 
into  a  saucepan  of  boiling  broth  and 
cook  three-quarters  of  an  hour. 

4' 


ARTIFICIAL  TURTLE 

BEAT  together  until  smooth  a 
half-pound,  each,  of  chopped 
fat  and  lean  veal;   add  three 
boned  anchovies  and  season  with 
mace,   red    pepper,   salt,  shredded 
parsley,  juice  of  one  lemon  and  two 
teaspoonfuls  of  Madeira  wine.   Mix 
all   together  and  make  into  little 
balls;  dust  with  flour  and  stew  for 
a  half-hour. 

J^     BUNELOS     Jf 

ONE  and  a  hair  pounds  veal 
cooked  tender  and  put 
through  a  meat-grinder.  To 
three  cups  of  the  veal  add  one  of 
blanched  almonds,  one  of  whole 
raisins,  seeded,  and  a  teaspoonful 
of  Mexican  sausage.  Stew  all  to- 
gether with  a  little  of  the  veal  broth. 
When  cold  form  into  little  cakes 
and  fry  in  hot  olive-oil.  Pour  over 
them  thickened  tomato  sauce,  sea- 
soned with  a  little  cinnamon  and 
sugar. 

HUEVOS  DE  CARNE 

PUT    through    a  coarse    meat- 
grinder  an  equal  amount  of 
fresh  pork  and  beef;  add  one- 
third  as  much  bread  as  meat,  soaked 
42 


in  water  and  squeezed  dry,  an  onion 
and  a  chile  pepper  chopped  fine. 
Season  with  salt  and  put  in  a  pan 
with  a  beaten  egg  and  mix  thor- 
oughly. Roll  into  balls  the  size 
of  eggs.  Take  a  quart  of  strained 
tomatoes,  add  the  pulp  of  a  chile 
pepper  and  an  onion  chopped  fine. 
Simmer  until  the  onion  is  cooked, 
season  with  salt  and  put  in  the  meat- 
eggs  and  boil  gently  an  hour.  Lift 
them  out  carefully  to  a  hot  platter, 
thicken  the  sauce  with  a  little  flour, 
and  pour  over. 


43 


DESSERTS 


|p    CAMOTE  Y  PINA    Jf 

BOIL  a  pound  of  sugar  to  the 
candy  degree,   remove  from 
the  fire  and  add  a  pound  of 
sweet  potatoes,  boiled  and  pressed 
through  a  sieve.      Return  to  the 
fire  and  cook  until  thick,  stirring 
constantly;  then  add  half  a  pine- 
apple grated  and  cook  a  few  min- 
utes more.  Serve  in  sherbet  glasses. 


Jf     DULCE     Jf 

PICK  the  stems  from  each  raisin 
and  wash  in  boiling  red  wine; 
then  put  them  in  an  infusion 
of  cognac,  Marsala  wine  and  slices 
of  fresh  lemon  for  three  days.  Re- 
move and  heap  them  in  bunches 
about  the  size  of  large  goose-eggs 
and  wrap  each  bunch  in  large  fig 
leaves,  layer  upon  layer,  and  bake 
for  a  half-hour  in  a  light  oven. 
When  serving  turn  the  leaves  back 
and  send  to  the  table  hot. 


fli     MANTECADO     If 

MELT  a  cupful  of  granulated 
sugar  in  a  smooth  sauce- 
pan; add  a  cupful  of  Eng- 
lish walnut  meats  and  pour  into  a 

47 


shallow  buttered  pan  to  harden. 
When  cold  grate  or  chop  fine. 
Crumble  twelve  macaroons  fine  and 
toast  in  the  oven  a  few  moments. 
Make  a  custard  of  the  yolks  of  two 
eggs,  a  fourth  of  a  cupful  of  sugar 
and  a  cupful  of  milk,  then  pour 
over  the  stiffly  beaten  whites  of  two 
eggs  and  let  cool.  To  a  pint  of 
cream  add  a  third  of  a  cupful  of 
sugar  and  beat  until  thoroughly 
mixed,  add  the  custard  and  flavor 
with  maraschino,  then  freeze. 
When  half  frozen  add  the  macaroon- 
crumbs  and  half  of  the  grated  wal- 
nut mixture  and  finish  freezing. 
Sprinkle  the  remaining  grated  wal- 
nuts over  cream  at  serving  time. 


POSTRE  DE  MANZANAS 

TAKE  a  goodly  portion  of 
Roquefort  cheese  and  about 
one-third  as  much  butter 
and  rub  them  together  until  they 
are  thoroughly  mixed,  then  add 
about  a  dessert-spoonful  of  French 
cognac  or  just  enough  to  moisten 
the  mixture  well.  Peel,  core  and 
slice  the  round  way,  rather  thick, 
russet  apples,  and  over  each  slice 
spread  the  cheese.  Serve  with  black 
coffee. 

48 


jf     REALENGO     |f 

RUB  three-quarters  of  a  cupful 
of  fresh  fruit  through  a  sieve; 
heat  and  sweeten.  Beat  the 
whites  of  three  eggs  until  stiff;  add 
gradually  the  hot  fruit  pulp,  beat- 
ing continually;  turn  into  a  but- 
tered mold,  set  in  a  pan  of  hot 
water  and  bake  in  a  slow  oven  until 
firm.  Remove  and  cover  the  top 
with  whipped  cream,  flavored  with 
sugar  and  wine  and  decorated  with 
preserved  cherries,  angelica  or  citron. 

Jf     TORTO  FRUTAS     J$ 

LINE  the  sides  of  a  baking-dish 
with  a  light  puff-paste;  cover 
the  bottom  with  sliced  pine- 
apple; next,  a  layer  of  peeled  sliced 
oranges,  then  sliced  bananas  and 
then  a  few  thin  slices  of  lemon. 
Sift  a  most  generous  supply  of 
sugar  between  each  layer.  Repeat 
the  layers  until  the  dish  is  full  and 
cover  the  top  layer  with  chopped 
nuts.  Lay  over  the  top  narrow 
strips  of  the  pastry  and  bake  slowly 
for  an  hour  or  more. 


49 


ENCHILADAS 


ENCHILADAS  are  made  of 
tortillas    sprinkled    with 
cheese,    onion,     olives,    etc. 
They    are    adorned    with    lettuce 
leaves  and  radishes,  but  are  always 
covered  with  hot  chile  sauce. 

Tortillas  are  the  national  staple 
article  of  food,  and  are  made  of 
Indian  corn  ground  on  the  metate, 
mixed  with  a  little  water  and  cooked 
on  a  flat  surface  over  hot  coals. 


ft     ft     ft 

ft 


SAUCES      FOR 
ENCHILADAS 

w  w  w 

ff     CHILE     Jf 

CUT  open  two  chiles  and  take 
out  all  the  seeds  and  thick 
yellow  veins;  put  them  on  the 
back  of  the  stove  in  cold  water 
enough  to  cover  them  and  let  soak 
for  two  hours.  Pour  off  this  water 
and  cover  again  with  fresh  water 
and  boil  fifteen  minutes.  Drain  in 
a  colander  and  save  the  water  in 
which  they  were  last  boiled.  When 
cold  enough  to  handle,  take  a  knife, 
scrape  off  all  the  pulp  from  the  skin, 
and  put  in  the  water  in  which  they 
were  boiled  and  mix  thoroughly. 
Fry  two  onions  chopped  fine  in 
olive-oil  to  a  delicate  brown;  add 
a  teaspoonful  of  flour  and  allow 
that  to  brown  also.  Stir  in  the 
chile  mixture,  season  with  salt  and 
let  all  thicken  together. 

Jf   COLD  COLORADO  Jf 

COOK  for  fifteen  minutes  a  half- 
pound  of  large  Mexicansweet 
red  peppers,  after  removing 
the  seeds  of  all  but  two  or  three. 
55 


Take  off  the  skin,  put  the  pulp 
through  a  sieve  and  add  one  and  a 
half  tablespoonfuls  of  the  Mexican 
sausage,  salt  and  a  little  of  the 
water  in  which  the  peppers  were 
boiled.  Bottle  tightly  and  it  will 
keep  about  three  weeks  in  a  cool 
place. 

Jf    MEXICAN  CHILE    Jf 

TOAST  ten  chiles  anchos  (the 
dried  pepper  in  the  broad 
shape)  and  ten  chiles  -posillos 
(the  dried  pepper  in  the  thin  shape), 
take  out  the  veins  and  seeds  and 
soak  them  in  a  quart  of  boiling 
water.  Pass  through  a  sieve  twice, 
jetting  out  all  the  pulp,  and  fry 
this  chile  liquor  in  two  tablespoon- 
fuls of  boiling  lard,  which  has  been 
thickened  with  a  tablespoonfiil  of 
browned  flour.  While  boiling  add 
salt,  a  pinch  of  Mexican  sausage,  a 
pinch  of  sugar,  a  teaspoonful  of 
cider-vinegar  and  a  tablespoonful 
of  oil.  Cook  all  together  in  the 
lard  for  fifteen  minutes. 

|f»     SALSA  NUEZ     |f 

SCALD  and  peel  two  tomatoes; 
add  a  minced  onion  and  a  few 
pepper  seeds,  season  with  salt 
and  stew  until  thick.     Strain  and 
56 


add  a  few  chopped  green  walnut 
meats.  Reheat  and  serve  hot.  This 
sauce  is  also  used  with  fried  peppers. 

Jf     TOMATO     Jf 

BOIL  two  pounds  of  tomatoes 
in  a  very  little  water  and  then 
rub  them  through  a  coarse 
sieve.  Grind  fine  a  half-pound  of 
raisins,  a  quarter  of  a  pound  of 
blanched  almonds,  an  ounce  of  gar- 
lic, an  ounce  of  green  ginger  and 
a  half-ounce  of  dried  chiles;  add 
these  to  the  strained  tomatoes  with 
an  ounce  of  salt,  a  half-pound  of 
sugar  and  a  pint  of  vinegar.  Boil 
all  together  until  thick. 


ifi    ifi 


57 


TORTILLAS 


&    HECHO  EN  CASA    J^ 

TAKE  three  cupfuls  of  sifted 
flour,  a  tablespoonful  of  lard, 
a  level  teaspoonful  of  salt 
and  enough  water  to  make  it  like 
pastry  dough.  Roll  very  thin  and 
cut  the  size  of  a  dessert  plate.  Have 
ready  in  a  large  frying-pan  some 
hot  lard,  enough  to  float  the  tor- 
tillas, but  not  so  hot  as  to  brown 
them.  Put  in  the  tortillas,  one  at 
a  time,  and  when  they  begin  to 
blister  they  are  done.  This  quan- 
tity will  make  about  two  dozen. 

TORTILLAS  DE  PATATAS 

WORK  a  large  cold  boiled 
potato  with  a  big  teaspoon- 
ful of  lard  and  a  teaspoon- 
ful of  salt  into  a  pint  of  flour  and 
add  water  until  about  the  consist- 
ency of  bread  dough.  Knead  thor- 
oughly and  divide  into  chunks 
about  the  size  of  an  egg  and  roll 
very  thin.  Brown  very  quickly  on 
a  smooth  hot  stove,  turning  often. 
When  thoroughly  cooked,  place 
between  a  cloth  and  keep  covered 
in  this  way  until  ready  to  use. 

58 


ENCHILADAS 

w  w  w 

Jf    AMERICANO     J$ 

CUT  six  large  red  chile  peppers 
in  halves,  remove  the  seeds 
and  veins  and  cook  in  boil- 
ing water  fifteen  minutes,  then  press 
through  a  colander.  The  sauce 
should  be  thick  and  smooth.  Chop 
the  dark  meat  of  a  cold  cooked 
chicken,  season  with  salt  and  add 
two  tablespoonfuls  of  the  pepper 
pulp.  Beat  two  eggs  without  sep- 
arating, very  light,  and  add  a  cup- 
ful of  milk.  Mix  a  half-cupful  of 
corn-meal  with  a  cupful  of  flour 
and  a  little  salt;  pour  the  egg  and 
milk  in  this,  making  a  thin  batter. 
Put  a  little  olive-oil  in  a  frying- 
pan,  and  when  boiling  hot  turn  in 
enough  batter  to  make  a  thin  cake 
about  six  inches  in  diameter.  Shake 
the  pan  until  the  mixture  is  set, 
then  put  two  tablespoonfuls  of  the 
chicken  mixture  on  one  side  of  the 
cake,  roll  with  a  knife  and  remove 
to  the  serving-dish.  When  all  are 
made  pour  over  the  remaining  chile 
sauce  and  sprinkle  the  whole  with 
grated  Parmesan  cheese. 
59 


Jf     DOMESTICO     'ft 

HAVE  ready  two  cupfuls  of 
cold  cooked  chicken  cut  into 
small  bits,  over  which  pour 
the  juice  of  a  lemon  and  sprinkle 
with  chopped  parsley.  Also  chop 
two  onions  very  fine  and  three  hard- 
boiled  eggs;  grate  a  pound  of  good 
cheese,  wash  a  large  cupful  of  rai- 
sins and  dry  them;  have  three 
dozen  green  or  ripe  olives  handy 
and  the  chile  sauce  piping  hot. 
Dip  the  tortillas  in  the  hot  sauce, 
place  on  a  large  platter  and  on 
one-half  of  it  put  a  little  of  the 
onion,  egg,  chicken,  cheese,  two  rai- 
sins, one  olive,  and  lastly  a  spoonful 
of  the  chile  sauce.  Fold  over  the 
other  half  and  roll  slightly.  When 
they  are  all  finished,  sprinkle  cheese 
over  all  and  pour  over  what  chile 
sauce  is  left. 


^     MEXICAN     Jff 

BOIL  eight  large  Mexican  pep- 
pers   until    tender;    remove 
skin  and  seeds  and  put  the 
pulp  through  a  sieve.     Into  two 
tablespoonfuls  of  smoking  hot  olive- 
oil  put  two  sections  of  garlic,  a  tea- 
spoonful  of  fine  marjoram  and  salt; 
add    the    pepper-pulp    and    cook 
60 


slowly.  Chop  two  onions  very  fine, 
season  with  salt  and  pepper  and 
sprinkle  with  a  little  marjoram  and 
let  stand  in  a  very  little  vinegar. 
Grate  a  pound  of  Edam  cheese. 
Strain  the  sauce  and  return  to  the 
stove;  dip  a  tortilla  in  the  sauce, 
place  on  a  plate  and  spread  it  with 
a  teaspoonful,  each,  of  the  drained 
onion  and  the  cheese;  add  two 
olives,  two  large  seedless  raisins 
and  a  tablespoonful  of  the  chile. 
Roll  the  tortilla  and  sprinkle  each 
with  onion  and  cheese.  After  all 
are  made,  pour  over  the  remaining 
chile  and  garnish  with  olives. 

Jf    NATIVO     Jf 

BUY  a  dozen  tortillas  and  put 
on  a  tin  in  the  oven  to  keep 
warm.  Remove  veins  and 
seeds  from  a  half-dozen  chile  pep- 
pers and  boil  them  with  a  small 
onion  and  a  clove  of  garlic  until  all 
are  soft.  Press  through  a  colander, 
with  the  water  in  which  they  were 
boiled  and  return  the  sauce  to  the 
stove  to  keep  hot.  Tear  three 
heads  of  lettuce  into  bits,  cover 
with  a  French  dressing  and  mix 
with  it  a  cupful  of  chopped  olives 
and  six  hard-boiled  eggs,  chopped. 
Drop  each  tortilla  in  hot  lard  for  a 
61 


minute,  then  in  the  sauce;  place  on 
a  hot  platter  and  put  a  big  spoon- 
ful of  the  salad  mixture  in  the  cen- 
ter. Sprinkle  generously  with 
grated  cheese  and  fold  over  one 
side,  and  roll.  When  all  are  ready 
pour  over  the  remaining  sauce  and 
serve  hot. 

ff     QUESADILLAS     Jf 

MAKE  thin  corn-meal  pan- 
cakes six  inches  across.  Dip 
one  in  hot  chile  sauce,  lay 
on  a  plate  and  cover  with  raw  onion 
chopped  fine,  grated  cheese  and 
stoned  olives  cut  in  half.  Lay  on 
this  six  other  pancakes,  each  dipped 
in  the  chile  sauce  and  covered  with 
the  onion,  cheese  and  olives.  Pour 
the  remaining  sauce  over  the  top 
and  set  in  a  hot  oven  for  a  few 
minutes.  Serve  hot,  cutting  like 
layer-cake. 


62 


TAMALES 


Jfi 


TAMALES  are  a  mixture  of 
meat  or  fowl  made  hot  with 
chiles  and  wrapped  in  corn- 
husks.  In  preparing  the  dough 
or  nixtamal,  unless  scalded  meal  is 
used  for  a  substitute,  it  is  necessary 
to  prepare  the  shelled  corn  with 
lime-water.  The  Mexicans  grind 
the  corn  prepared  in  this  way,  on 
the  metate,  and  instead  of  a  mortar 
use  the  molcajete  and  lejolote. 

To  prepare  the  corn,  cover  it 
with  water,  add  the  lime-water  and 
boil  until  the  husks  slip  off  easily 
between  the  fingers,  then  wash  in 
cold  water  until  perfectly  white. 
The  lime-water  is  made  by  adding 
an  ounce  of  common  lime  to  a  quart 
of  water;  stir  well  and  let  settle; 
when  clear,  drain  off  the  water  for 
use.  One  quart  of  lime-water  pre- 
pared in  this  way  will  do  for  a 
pound  of  corn.  For  the  wrapping, 
cut  off  the  inside  leaves  of  the  corn- 
husks  about  an  inch  from  the  stalk 
end  and  boil  in  clear  water  until 
perfectly  clean.  Tear  a  few  in  nar- 
row strips  to  use  for  tying  the 
ends;  dry  the  rest  and  rub  them 
over  with  a  cloth  dipped  in  hot  lard. 


65 


Jf     FARSANTA     Jf 

USE  equal  quantities  of  cold 
boiled  chicken  and  veal,  and 
half  as  much  ham,  all  chop- 
ped. Mix  together  and  moisten 
with  good  gravy.  Season  with  salt, 
cayenne  and  a  little  chopped  pars- 
ley. Make  a  dough  by  pouring  a 
cupful  of  boiling  water  on  a  quart 
of  fine,  fresh  corn-meal;  work  in  a 
big  lump  of  butter  and  add  water 
until  like  biscuit  dough.  Have 
ready,  as  directed,  a  pile  of  the 
soft  inner  leaves  or  husks  of  green 
corn.  Take  a  lump  of  dough  about 
the  size  of  an  egg;  pat  it  out  flat, 
put  a  tablespoonful  of  the  meat  on 
it  and  roll  for  the  inner  husk. 
Then  put  on  the  outer  husks  with 
a  thin  piece  of  dough  in  each.  Tie 
the  ends  and  boil  in  water  con- 
taining a  few  red  peppers  and  a 
clove  of  garlic. 


Jf     GENUINO     Jf 

BOIL  three  quarts  of  whole  corn 
in    ash    lye    until    the    hulls 
come  off;  soak  in  clear  water 
until  the  lye  is  all  out,  then  grind. 
Remove  the  seeds  and  veins  from 
six  chile  peppers,  boil  soft  and  then 
put  through  a  colander  to  separate 
67 


from  the  skin.  Boil  a  chicken  ten- 
der and  set  aside  half  of  the  well- 
seasoned  broth;  the  rest,  with  the 
chicken,  thicken  with  part  of  the 
ground  corn  and  add  the  pepper- 
pulp  and  three  tablespoonfuls  of 
fine  marjoram.  For  the  batter,  take 
the  remainder  of  the  broth  and 
ground  corn  and  mix  into  it  a  table- 
spoonful  of  olive-oil;  season  with 
salt  and  make  the  dough  just  thick 
enough  to  spread.  These  propor- 
tions will  make  fifteen  tamales. 

Jf     HACIENDA    Jf 

GRIND  two  quarts  of  hulled 
corn  through  a  meat-chopper 
and  mix  to  a  paste  with  two 
tablespoonfuls  of  melted  butter,  salt 
and  cayenne.  Divide  a  large,  fat 
chicken  and  stew  until  tender,  in 
water  containing  a  clove  of  garlic 
and  a  pinch,  each,  of  salt,  comino 
seed  and  marjoram.  Scald  two 
dozen  dry  chiles,  remove  the  seeds 
and  veins,  scrape  the  pulp  from 
the  skin,  add  this  to  the  chicken- 
stew  and  thicken  slightly  with  flour. 
Shape  the  corn-husks  with  scissors 
and  soak  in  warm  water  for  an  hour. 
Remove,  dry  and  rub  each  one  with 
hot  fat.  Fill  one  with  the  chicken- 
stew,  spread  four  others  with  the 
68 


corn-paste;  fold  over  the  one  con- 
taining the  chicken  and  roll  the 
others  around.  Tie  the  ends  with 
a  strip  of  the  husk  and  steam  for 
two  hours. 

JfF     HOT  TAMAL     }f 

FOR  the  dough,  add  to  one 
pint  of  corn-meal,  one  table- 
spoonful,  each,  of  salt  and 
lard,  and  enough  boiling  water  to 
make  a  thick  dough.  Prepare  the 
corn-husks  as  directed.  For  the 
filling  boil  one  pound  of  beef  and 
pour  over  it  hot  beef  fat;  cut  into 
small  bits  and  season  with  salt  and 
chile  sauce.  Put  a  layer  of  the 
dough  in  the  husk,  over  this  a 
tablespoonful  of  the  prepared  meat; 
roll  like  a  cigarette,  with  a  layer  of 
dough  between  each  husk.  Tie 
each  end  and  steam  two  hours. 

LAREDO'S 

CELE'BERRIMO 

BOIL  a  pound  of  pork  until 
two-thirds  cooked;  thengrind 
it  rather  fine.     Add  a  small 
amount  of  garlic,  also  a  small  quan- 
tity of  seeded  raisins  and  prepared 
almonds.     Soak    two   and   a    half 
ounces  of  chiles  in  hot  water;  take 
69 


out  the  seeds  and  veins,  wash  them 
well  and  grind  fine,  adding  enough 
of  the  stock  in  which  the  meat  was 
boiled  to  make  a  sauce,  and  strain. 
For  the  dough  use  the  ground  corn 
prepared  with  lime-water;  add  six 
ounces  of  fresh  lard  to  the  pound, 
salt  to  taste  and  moisten  with  the 
meat  stock.  Have  the  husks  pre- 
pared, spread  each  with  a  thin  layer 
of  dough,  and  for  the  center  one. 
a  tablespoonful  of  the  pork  and  a 
tablespoonrul  of  the  chile  sauce. 
Roll  carefully,  tie  the  ends  and 
steam  over  the  liquid  in  which  the 
meat  was  boiled. 


If    MESA  REDONDA    Jf 

COVER  a  four-pound  chicken 
with  hot  water  and  add  four 
onions,     a    clove    of    garlic 
chopped  fine,  a  stick  of  cinnamon, 
ten  whole  allspice,  ten  cloves,  three 
red  chile  peppers  and  a  teaspoonful 
of  salt.     Simmer  until  the  chicken 
is  tender,  then  remove  and  cut  into 
small  pieces.  Strain  the  liquor,  put 
the  chicken  meat  into  it,  add  enough 
yellow  corn-meal  to  make  a  thick 
mush  and  boil  ten  minutes.    Have 
ready  the  green  corn  cut  from  a 
dozen  ears  and  two  pounds  of  rai- 
70 


sins,  seeded,  and  mix  these  into  the 
mush,  with  a  half-teaspoonful  of 
cayenne.  Fill  the  center  husk  with 
a  piece  of  the  chicken  and  some  of 
the  mush,  roll  the  others  around, 
each  spread  with  a  tablespoonful  of 
the  mush.  Tie  at  each  end  and 
boil  an  hour. 


Jf     VIAJERO     ~ff 

SCALD  a  quart  of  good  South- 
ern white  corn-meal,  making 
it  moist,  but  not  soft.  Have 
a  chicken  boiled  until  tender  and 
separated  into  parts;  season  the 
broth  with  the  pulp  of  two  dozen 
chile  peppers,  a  quart  of  whole 
olives,  two  pounds  of  raisins,  a 
cupful  of  sweet  lard,  salt  and  a  sus- 
picion of  garlic;  add  enough  corn- 
meal  to  thicken  like  gravy.  Lay 
one  of  the  prepared  husks  flat,  put 
a  piece  of  chicken  on  it  and  two 
tablespoonfuls  of  the  thickened 
gravy;  fold  the  husk  over  with  the 
chicken  inside,  and  roll  around 
this  six  more  husks,  spreading  each 
with  two  tablespoonfuls  of  the 
scalded  meal.  Tie  each  end  se- 
curely with  a  narrow  strip  of  the 
husk  and  steam  three  hours  or 
longer. 

71 


O     L     L    A 
PODRIDA 


ft     AJOQUESO     Iff 

BOIL  three  Spanish  peppers 
and  pass  the  pulp  through  a 
sieve.  Fry  a  small  onion 
and  a  clove  of  garlic,  chopped  fine, 
in  hot  olive-oil;  add  the  pepper- 
pulp,  a  small  piece  of  butter,  salt, 
a  dash  of  tabasco  and  a  cupful  of 
grated  cheese.  Stir,  as  it  heats,  and 
add  thin  cream  until  it  will  pour 
nicely.  Serve  immediately  on  hot 
toasted  biscuits. 


Jf     ALMIBAR     J$ 

PUT  two  cupfuls  of  brown  sugar 
in  a  saucepan,  add  half-cupful 
of  milk,  and  boil  gently  until 
a  little  put  in  cold  water  can  be 
rolled  into  a  ball  between  the 
fingers.  Stir  steadily  while  boiling; 
add  a  lump  of  butter  the  size  of  an 
egg;  when  this  is  melted  remove 
from  the  fire  and  beat  until  the 
mixture  begins  to  look  creamy  and 
slightly  granulated.  Stir  in  quickly 
a  pound  of  English  walnuts  shelled 
and  broken,  beat  for  a  moment  and 
then  turn  into  buttered  tins  to 
harden. 

75 


J$     AZUCARILLO      )f» 

CREAM  a  quarter  of  a  cupful 
of  butter  with  a  half-cupful 
of  powdered  sugar;  add 
gradually  a  quarter  of  a  cupful  of 
milk  and  seven-eighths  of  a  cupful 
of  flour.  Flavor  with  vanilla  and 
spread  very  thin,  with  a  broad 
knife,  on  a  buttered  inverted  drip- 
ping-pan ;  sprinkle  with  blanched 
and  chopped  almonds,  crease  in 
three-inch  squares,  and  bake  until 
delicately  browned.  While  warm 
cut  the  squares  apart  and  roll 
slightly. 

)f     BLANQUILLOS     J$ 

CHOP   two  large  onions   fine 
and  fry  in  hot  olive-oil;  add 
two  large  peeled  and  sliced 
tomatoes    and  a  teaspoonful   of 
ground  dry  chile.      Cook  twenty 
minutes  and  just  before  serving  put 
in  a  half-dozen  hard-boiled  eggs  cut 
in  quarters.     Pour  over  toast. 

Jf   CAFE  CON  LECHE   Jf 

SET  the  drip  coffee-pot  where 
it  will  keep  hot.      Put  a  cup- 
ful of  ground  coffee  into  the 
strainer  and  pour  two  tablespoon- 
76 


fuls  of  boiling  water  in  ihe  top;  in 
five  minutes,  pour  in  a  little  more 
water,  adding  a  little  at  a  time  until 
you  have  used  four  cupfuls,  but 
never  pour  in  water  a  second  time 
until  the  grounds  have  ceased  to 
bubble.  In  serving,  fill  the  cup 
only  half  full  of  coffee  and  add  the 
rest  in  boiling  milk.  On  top  put 
a  tablespoonful  of  hot  cream. 

CRIOLLO  GUISADO 

GET  ten  of  the  Mexican  tor- 
tillas, cut  them  in  small 
pieces  and  fry  in  hot  lard; 
in  another  pan,  fry  a  large  onion 
and  a  clove  of  garlic  chopped  fine; 
just  as  it  browns,  add  the  fried  tor- 
tillas, and  brown  together  for  a  few 
minutes;  then  add  a  pound  and  a 
half  of  mild  cheese,  grated,  and  a 
cupful  of  chopped  olives.  When 
all  are  fried  together  nicely,  season 
with  salt  and  pour  over  it  a  chile 
sauce,  and  put  in  a  deep  disn  and 
bake  for  fifteen  minutes.  Serve  as 
soon  as  taken  from  the  oven. 

Iff   EMPAREDADO    J$ 

BEAT   into  a   cupful   of  cold 
mashed  potatoes  one  of  thick 
sour  cream  or  milk,  and  add 
two  beaten  eggs.     Sift  into  a  cup- 

77 


fill  of  flour  a  half-teaspoonful,  each, 
of  soda  and  salt,  and  beat  this  light- 
ly into  the  potatoes  and  milk. 
Drop  the  batter  in  big  spoonfuls 
on  a  hot  griddle  and  bake  on  both 
sides.  Put  grated  ham,  chopped 
olives  and  a  little  parsley  on  one 
cake,  and  place  the  other  on  top  to 
form  a  sandwich.  Serve  hot  and 
pass  with  them  chile  sauce. 

Jf     ENSALADA     Jf 

SLICE  two  Spanish  onions   in 
thin  rings,  cut  two  fresh  chiles 
across  in  rings,  removing  the 
seeds,  and  slice  three  ripe,  firm  to- 
matoes.      Put    these    in    alternate 
layers  in  a  shallow  bowl,  sprinkle 
parsley  and  bread-crumbs  over  the 
top  and  cover  with  a  dressing  made 
of  three  parts  oil  to  one  of  vinegar, 
seasoned  with  salt.     Serve  ice  cold. 

LLENAR  MEJICANO 

CUT  a  pound  of  mild  cheese 
into    tiny    bits.      Prepare    a 
cupful  of  olives  stoned  and 
chopped  fine,  one  large  onion  chop- 
ped fine,  and  ten  chile-prunes  (that 
is,  the  dried  shells  of  the  chiles, 
without    the    seeds),    toasted   and 
crushed  fine.    To  these  add  a  pinch 

78 


of  marjoram  crushed  fine,  a  table- 
spoonful  of  olive-oil  and  a  teaspoon- 
ful  of  cider- vinegar.  Mix  all  well 
together,  let  stand  an  hour  and  then 
put  between  thin  slices  of  bread 
and  butter. 

MEJICANO-AMERICANO 

CREAM  a  quarter  of  a  pound 
of  butter,  adding  by  degrees 
the  beaten  yolks  of  six  eggs; 
beat  together  until  thick  and 
creamy,  then  sift  in  ten  ounces  of 
flour,  stirring  all  the  time.  Whisk 
up  the  whites  of  the  six  eggs,  and 
gently,  but  thoroughly,  stir  these  in, 
adding  sufficient  milk  to  make  a 
medium  thick  batter;  flavor  with 
vanilla.  Bake  in  waffle-irons,  well 
greased  and  hot.  Butter  each 
waffle  as  it  comes  from  the  iron, 
and  dust  with  fine  sugar  mixed 
with  a  little  powdered  cinnamon. 

J$     MIGAS     ft? 

SOAK  slices  of  stale  bread  and 
squeeze  dry.      Put  plenty  of 
fresh  lard  in  a  frying-pan  and 
when  boiling  hot  put  in  an  onion 
chopped  fine,  some  ground  chile 
and    a  pinch   of  sweet   marjoram. 
Lay  the  slices  of  bread  in  this  with 
79 


plenty  of  fresh  crumbled  goats' 
cheese,  and  fry  for  ten  minutes, 
stirring  to  cook  on  all  sides.  Re- 
move to  a  hot  plate  and  cover  with 
fresh  grated  cheese,  stoned  ripe 
olives  and  hard-boiled  eggs  chop- 
ped fine. 

Jf     MOLLETE     Jf 

BEAT  together  a  cupful  of  cold 
boiled   squash,  one  of  milk, 
and  two  eggs.     Sift  together 
a  cupful  of  corn-meal,  one  of  flour, 
a  half-teaspoonful  of  salt  and  two 
of  baking-powder.      Mix  all  to- 
gether into  a  smooth    batter    and 
bake  on  both  sides  in  little  cakes 
on  a  hot  griddle.     Serve  hot  with 
sugar  sprinkled  on  each. 

Jf   PAN  RELLENO   Jf 

CHOP  onion  very  fine  and  mix 
with  mild  cheese  cut  in  small 
pieces  in  the  proportion  of 
one-third   onion  to   two-thirds 
cheese;  add  a  few  ripe  olives  stoned 
and   cut  in  half,  and  a   pinch   of 
oregano.     Mix  this  together  with  a 
dressing  made  of  oil  and  vinegar  : 
two-thirds  oil  and  one-third  vine- 
gar.    Cut  off  the  top  of  a  small 
loaf  of  French  bread  the  long  way, 
80 


dig  out  the  center  and  fill  with  the 
cheese  mixture.  Put  the  crust  back 
on  top  and  cover  with  the  mixture 
and  bake  in  a  rather  quick  oven. 

Jf     POLENTA     ?f 

INTO  three  pints  of  boiling 
water  put  a  teaspoonful  of  salt 
and  a  tablespoonful  of  butter. 
When  boiling,  sift  in  slowly,  stir- 
ring constantly,  about  a  pint  of 
Indian  meal  and  boil  a  half-hour. 
Have  ready,  hot,  a  cupful  of  good 
gravy,  and  one  of  tomato  sauce, 
made  with  chile.  Put  a  layer  of 
the  cooked  Indian  meal  in  the  bot- 
tom of  a  baking-dish,  then  the 
sauce  and  gravy,  sprinkled  with  a 
little  grated  cheese.  Fill  the  dish 
with  these  alternate  layers  and  bake 
for  half  an  hour.  Serve  hot  with 
a  little  extra  chile. 

Jf   PUEBLECILLO   J$ 

SAUTER  little  half-inch  squares 
of  chicken  or  calves'  liver  in 
olive-oil    over    a   brisk   fire; 
when    nicely  browned,   add    some 
thick  tomato  sauce  and  some  left- 
over gravy.     Into  this  cut  up  half- 
inch  lengths  of  cooked  macaroni, 
mushrooms,  and  a  few  olives  cut 
small.     Season  highly  and  work  in 
81 


a  big  lump  of  butter.      Serve  on 
toasted  squares. 

~ff  TORTAS  SERRANO   Jf 

BEAT  six  eggs  together  until 
light;  add  a  half-cupful  of 
flour  and  an  onion  chopped 
fine.  Stir  in  lightly  one  teaspoon- 
ful  of  baking-powder  and  a  pinch 
of  salt.  Cut  a  half-pound  of  mild 
cream  cheese  into  thin  squares  and 
add  to  the  egg  mixture.  Have 
ready  a  kettle  of  hot  lard.  Take 
up  one  piece  of  cheese  at  a  time 
with  as  much  of  the  egg  mixture 
as  the  spoon  will  hold,  and  drop 
into  the  fat  and  fry  until  brown. 
Serve  with  hot  chile  sauce. 

TORTILLA    DE   HUEVOS 

CHOP  a  small  clove  of  garlic 
and  fry  in  olive-oil;    add  a 
cupful    of   mushrooms,    cut 
small,  and  a  half-cupful  of  stewed 
tomatoes.       Season  with  salt  and 
pepper.     Make  a  plain  omelet  and 
just  before  folding  it  over,  spread 
this  on  top.     Serve  immediately. 


ft   ft 
ft 


82 


INDEX 

SOUP  PAGE 

Almendra  (Almond)        .          .  .3 

Caldo  de  Pescado  (Fish)  .  .  3 
Chile  Bisque  ....  4 

Cordero  (Lamb)        ...  4 

Gitano  (Beans  and  Codfish)       .  .      5 

Mexican  Noodle        ...  5 

Rancheros  (Vegetable)    .          .  .5 

FISH 

Cangrejuelos  (Shrimps)       .          .  9 

Caracoles  con  Perejil  (Snails)     .  .      9 

Langosta  a  la  Catalana  (Lobster)  .  10 

Pilchers  (Sardines)            .          .  .10 

MEAT 

Buey  Ahumando  y   Huevos  (Dried 

Beef  and  Eggs)       .          .          .          13 
Chile  con  Carne  (Pork)  .          .  .    I  3 

Chonzo  (Beef  and  Pork)     .  .          13 

Chuletas  de  Ternero  (Veal  Cutlets)  .  14 
Estofado  (Beef)  .  .  .  14 
Guiso  (Beef)  .  .  .  .15 
Jamon  con  Pimientos  (Ham)  .  1 5 
Lengua  de  Buey  Concida  (Beef's 

Tongue)  .          .          .          .16 

Loma  de  Vaca  (Beef)         .  .          17 

Patitas  con  Mani  (Pigs'  Feet)  .  .17 

Puerco  en  Estofado  (Pork)  .          18 

Pulchero  Grueso  (Boiled  Meat  and 

Vegetables)        .          .          .  .18 

Tia  Juana  (Tripe)  .  .  .  19 
Tripe  Spanish  .  .  .  -19 

FOWL 

A  la  Moda  (Chicken  and  Macaroni)     23 
Chile  Chicken       .          .          .          .23 
Gallina  con  Garbanzos  (Chicken  and 
Peas) 23 


Ganso  en  Aceitunas  (Goose)    .  .    24 

Mexican  Turkey        .          .          .  24 

Mole  de  Guajolote  (Turkey)     .  .25 

Polio  Guisado  (Chicken)      .           .  26 

Polluelo  en  Estofado  (Chicken)  .    26 

VEGETABLES 

Arroz  en  el  Homo  (Rice)  .          .  29 

Beans  Mexican       .          .           .  .29 

Chile  Reinas  (Peppers)       .          .  30 

Cidracayote  (Summer  Squash)  .    30 

Ejotes  con  Vino  (String-Beans)     .  3  I 

Estilo  Seco  (Beans)         .          .  .31 

Entradas  (Macaroni)            .          .  32 

Frijoles  (Beans)     .           ..           .  .    32 
Frijoles    con    Queso    (Beans    with 

Cheese)  .  .  .  .  33 
Fuente  Italiano  (Spaghetti)  .  -33 
Green  Chiles  .  .  .  .  33 
Habas  Espana  (Beans)  .  .  -34 
Macarrones  (Macaroni)  .  .  34 
Mariana-land  (Rice)  .  .  •  35 
Papas  Rellenas  (  Potatoes  Stuffed)  .  3  5 
Pimientos  (Peppers)  .  .  -36 
Plato  Fuerte  (Peppers  with  Sardines)  36 
Rellenos  (Peppers)  .  .  -36 
Rellenos  de  Queso  de  Gruyere  (Pep- 
pers and  Swiss  Cheese)  .  .  37 
Stuffed  Chiles  .  .  .  .37 
Suculento  (Corn  and  Summer  Squash)  38 

MEAT  DUMPLINGS 

Albondigas   .           .           .          .  .    41 
Albondiguillas  .           .           .           .41 

Artificial  Turtle      .          .          .  .42 

Bunelos  .....  42 

Huevos  de  Carne  .          .          .  -42 


DESSERTS  PAGE 

Camote  y  Pina  (Candied  Sweet  Pota- 
toes and  Pineapple)  .  •  .  .  47 
Dulce  (Baked  Raisins)  .  •  47 
Mantecado  (Ice-Cream)  .  .  47 
Postre  de  Manzanas  (Apples)  .  .  48 
Realengo  (Fruit  Souffle)  .  .  49 
Torto  Frutas  (Pie)  .  .  -49 

ENCHILADAS 

SAUCES  FOR  ENCHILADAS 

Chile 55 

Cold  Colorado       .          .          .  -55 

Mexican  Chile           ...  56 

Salsa  Nuez  (Nut)            .          .  .56 

Tomato 57 

TORTILLAS 

Hecho  en  Casa      .          .          •  •    5^ 

Tortillas  de  Patatas     .          .          .  58 

ENCHILADAS 

Americano    .           .          .          •  -59 

Domestico        ....  60 

Mexican       .          .          •          •  .60 
Native    .          .          .          «          .61 

Quesadillas 62 

TAMALES 

Farsanta            .          .          •          •  67 

Genuine       .          .          •          •  -67 

Hacienda          ....  68 

Hot  Tamal 69 

Laredo's  Celeberrino            .          .  69 

Mesa  Redonda       .          .          .  .70 

Viajero    .          .          .          .          •  ?i 

OLLA  PODRIDA 

Ajoqueso  (Cheese)           .          .  .75 

Almibar  (Candy)       .          .          .  75 


PAGE 

Azucarillo  (Wafers)         .          .  .76 

Blanquillos  (Eggs)  .  .  .  76 
Cafe  con  Leche  (Black  Coffee  with 

Milk) 76 

Criollo  Guisado  (Tortillas  Fried)  .  77 
Emparedado  (Hot  Cakes)  .  .77 

Ensalada  (Salad)  .  .  .78 
Llenar  Mejicano  (Filling  for  Sand- 
wiches) .  .  .  .  .78 
Mejicano-Americano  (Waffles)  .  79 
Migas  (Fried  Bread)  .  .  -79 
Mollete  (Cakes)  .  .  .  .80 
Pan  Relleno  (Stuffed  Bread)  .  80 
Polenta  (Baked  Mush)  .  .  .81 

Pueblecillo  (Liver  and  Macaroni)  .  8 1 
Tortas  Serrano  (Cheese  in  Batter)  .  82 
Tortilla  de  Huevos  (Omelet)  .  82 


